Thai Fish Curry
Thai Fish Curry might be just the main course you are searching for. One serving contains 484 calories, 37g of protein, and 10g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up kosher salt, jalapeno pepper, cilantro, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
Instructions
Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
Heat the vegetable oil in a large saucepan over medium-high heat.
Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes.
Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes.
Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt.
Serve over rice; top with the remaining jalapeno.
Photograph by Antonis Achilleos